In a small bowl, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 2 tablespoons at a time, beating on high until stiff peaks form and sugar is dissolved. Fold into lemon mixture.

Spoon into six greased 8-oz. ramekins or baking dishes. Place in a 13-in. x 9-in. baking pan. Add 1 in. of hot water to pan.

Bake, uncovered, at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Serve immediately or chill.Yield: 6 servings.

Originally published as Lemon Cake Custard in Taste of Home
February/March 2006, p10